Elevated brewing — Kamala Janson Lot 34 Geisha

• Origin — Panama
• Producers — Janson Estate and Catur Coffee
• Region — Baru Volcano, Chiriqui, western Panama
• Variety — Green-tipped Geisha
• Terroir — 1350-1750 masl, cool tropical climate
• Process — Natural, Kamala fermentation

Tastes like

Forest fruits + Cacao + Creamy

Catur Coffee and Kamala

Founded in 2020 by Indonesian barista champ Mikael Jasin in response to a rule implemented in 2018 that required all coffee used in the country’s regional Barista Championship heats to be home-grown, Catur Coffee has already made a significant impact on the specialty coffee sector.

Through his work for Indonesian roastery Common Grounds Coffee, Mikael had close relationships with the country’s leading producers and approached a number of them with the idea of using fermentation methods to improve already high-scoring coffees so they could be used in competition.

Funding secured, Catur engaged one of Indonesia's leading microbiologists and embarked on extensive research in partnership with farmers across the country.

Targeting four (‘Catur’ = ‘four’) distinct fermentation-driven flavour profiles, they settled on Bumi; Senja; Pucuk; Kamala. Seeing significant success from the first harvests, Catur have now applied their expertise to a number of Geisha lots from celebrated Panamanian farm group the Janson Estate.

The Kamala technique was used for this lot - a natural anaerobic process with a bacteria-led inoculant applied before fermentation. The aim was for a multi-layered cup full of fruity, boozy flavours and it's safe to say Catur and Janson have knocked it out the park - this is a remarkable coffee.

Mikael's aim to take Catur worldwide is driven by his long-term goal to push forward the Indonesian coffee sector, opening up new opportunities and creating more value for the country's producers.

Brewing

We recommend brewing this coffee with a pour over coffee brewer. We prefer a flat-bottom brewer and coffee ground medium to medium-fine. Use filtered water at 97 degrees Celsius, and the Assembly pour over method.

While this coffee will taste exceptional when brewed as soon as possible after roasting, you might find that you unlock its full flavour potential once it's been rested for 7-14 days.

Please note that our Elevated brewing coffees are dispatched every Wednesday.